Our Best Ever Chai Recipe (No spice grinder or straining required!)

Some of our friends may recognize the word “chai” as the word simply for tea in many languages. When we think of “chai” here in the US, what comes to mind is a warm, spicy drink, usually in latte form from a drive-thru. Traditionally chai is a tea based beverage that has been steeped with aromatic spices.

Today, let’s make masala chai. Masala chai is a drink with origins in India that combines black tea with spices and herbs. We’ve been brewing and blending this recipe for some time and are excited to share it with you. We use ground spices in our recipe because for most of us it is what we have on hand. You can absolutely use whole dried spices if that’s what you have or what you prefer. When using whole spices you can grind them in a coffee grinder, crush them with the back of a heavy pan, or break them up with a mortar and pestle. Bundle them in some cheese cloth to keep things tidy or throw them in your pan and run your finished beverage through a fine mesh or coffee filter.

This recipe serves 2 making it perfect to share with a friend. Let’s get started!

Want to be different? You can also personalize you chai by adding some non-traditional ingredients. For something new, you can try adding:

Dried orange peel for a citrus twist

Maple syrup or brown sugar to sweeten

Rose or lavender for floral tones

Top with steamed milk or whipped cream

Add a swirl of chocolate syrup when serving cold

Add a pinch of dried fennel for a new spice flavor

Incude astragalus root for an adaptogen kick

Use vanilla bean for a sweet, smoky taste

Add a shot of espresso for a ‘dirty chai’

Use green tea or earl grey to suit your tea tastes

If using a non-dairy milk, try using an unsweetened flavored variety

What do you add to your chai? We want to know! Comment below with your results from this recipe or share with us how you make chai. You can share with us on Facebook and Instagram too: @NorEasternHerb. Happy sipping!

You can use water in lieu of milk or a combination of the two as long as it totals 2 cups of liquid.

Steps:

Add all ingredients except for the tea to a small saucepan.

You can toast the spices for up to 1 minute prior to adding liquid but it is not required.

Over medium heat, bring the mixture to a gentle simmer for 2-3 minutes, stirring as needed.

Remove the pan from the heat and add the tea. Cover and let sit 4-5 minutes.

Uncover and remove the tea bags and star anise. The star anise can be disposed or used as a garnish when serving.

Pour mixture into 2 mugs.

If you do prefer to strain your chai, use a fine mesh strainer or coffee filter in a funnel and strain into mugs. Because we are using ground spices straining is not necessary but can still be done per your preference.